Mandi Rice

The word "mandi" comes from the Arabic word nada, meaning "dew", and reflects the moist 'dewy' texture of the meat. Mandi (Arabic: المندي‎) is a traditional dish from Yemen of meat, rice, and spices. It is also eaten in some gulf nations. It is now very popular in other areas of the Arabian Peninsula, and it is also common in Egypt and turkey.


Serves 20.



2000 ml plain lamb stock or clear stock

1700 g basmati rice, Faiza basmati preferred

2 cinnamon sticks

10 cardamom pods

2 g star anise

1 g cloves

175 ml ghee oil

200 ml olive oil

150 g onion, quartered

150 g tricoloured bell peppers

50 g green chilli, quartered

20 g coriander stem

100 g tomato, quartered

0.5 g saffron fibres

70 g chicken powder

40 g fine salt



600 g whole red tomato, quartered

100 g coriander leaf

40 g bird’s eye chilli

10 g garlic

20 g fine salt

1 pinch chicken powder



100 g fried sliced shallot

20 g coriander leaf




1. In a medium stock pot heat the olive oil with ghee oil.

2. Sauté the cinnamon stik, cardamom, star anise and clove until aromatic.

3. Add in the onion, tomato, bell pepper, coriander stem and green chilli. Sauté briefly.

4. After that add in the lamb stock and bring to boil for 4 minutes.

5. Wash the rice by pouring over boiling water three times.

6. Add the rice into the stock plus saffron and boil at high heat for 2 minutes.

7. Cover the stock with aluminum foil and lower the heat. Leave for 20 minutes.

8. Remove the cover and stir slowly. Check for desired texture before serving.

9. For the mandi sauce, combine all ingredients in food processor and blend roughly.

10. Adjust seasoning and keep refrigerated. The sauce must be served cold.



1. Pile rice on serving platter and garnish with coriander leaf and slice fried onion.

2. This rice also can be served with roasted lamb or chicken.

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